This easy macaroni and cheese casserole includes flaked canned salmon and a crunchy bread crumb topping. Feel free to replace the salmon with tuna or diced leftover ham. And add more cheese if you’d like.

Serve the casserole with a salad or fresh sliced tomatoes.

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Macaroni and Salmon Casserole

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Salmon adds flavor and protein to this hearty macaroni and cheese bake. A crunchy breadcrumb topping add to the flavor and texture.

  • Author: Diana, Classic-Recipes
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Salmon, Pasta Casserole, Easy Meals

Ingredients

Salmon adds flavor and nutritional value to this hearty macaroni casserole. Cheese and a crunchy bread crumb topping add to the flavor and texture.

Instructions

  • 1 16-ounce can salmon
  • 1 cup macaroni, about 4 ounces, uncooked
  • 6 tablespoons butter (divided use)
  • 1/4 cup all-purpose flour
  • 1 scant teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 2 cups milk
  • 2 eggs, beaten
  • 1/2 cup shredded mild cheddar cheese
  • 1 heaping tablespoon chopped pimiento
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 cup soft fine bread crumbs

Notes

  1. Flake the salmon and pick it over, discarding any bones and skin. Set aside.
  2. Butter a 2-quart baking dish. Heat oven to 375 F.
  3. Cook macaroni in boiling salted water following package directions; drain well.
  4. Melt 4 tablespoons of the butter in a medium saucepan over medium-low heat. Stir in salt, pepper, and flour, stirring until smooth and bubbly. Gradually stir in milk. Continue to cook over low heat, stirring constantly, until thickened. Add a small amount of the hot mixture to the beaten eggs, whisking to incorporate quickly.
  5. Return egg mixture back to the saucepan mixture; whisk to blend well. Add the cheese, pimiento, lemon juice, Worcestershire sauce, salmon, and hot drained macaroni.
  6. Turn the macaroni mixture into the prepared baking dish.
  7. Melt the remaining 2 tablespoons of butter and toss with the bread crumbs until well blended. Sprinkle over the casserole.
  8. Bake for 25 to 30 minutes. Let stand for 5 minutes; cut into squares to serve.

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